Brie, Bacon and Basil Pasta

Is there really anything more comforting than pasta? What about pasta and bacon? Okay, what about pasta, bacon and brie cheese? Right? It’s basically a match made in heaven and we all need to grab a bowl of this immediately.

Brie, Bacon & Basil Pasta : What's Gaby Cooking

I made this 2 weeks ago on a whim because I had some leftover brie from a dinner party and decided throwing it into some freshly cooked spaghetti was the sensible thing to do. I was a little worried because I didn’t know what the brie would do, but the result was mind blowing. Melted brie + spaghetti. Be still my heat. I was in love. I tweeted about it and basically 100 million people wanted to know the recipe (okay so maybe it was more like 10-12 people) so I decided it was only fair to share it with the world. I’m nice like that. I just want everyone to have the best possible dinner out there. Especially after a tough day at work.

Fast forward a few days later and I decided to do it again. For recipe testing purposes. Not because I wanted to eat another wheel of brie and then throw the leftovers into the pasta. I swear that wasn’t it. I am not aΒ compulsiveΒ cheese eater and I don’t normally eat entire wedges of brie by myself. I pinkie promise πŸ™‚

Brie, Bacon and Basil Pasta : What's Gaby Cooking

So the second time I decided to get extra snazzy. Because that’s what I do. I added some bacon and basil and reserved a scoop of the pasta water to help the brie melt down even faster. Brilliant. I’m totes obsessed.

So I’m for sure adding this quick and easy dish into the regular rounds of dinner. It goes exceptionally well with a little bubbly and some trashy television. (something I consider myself to be very good at) Plus my husband loved it. And he isn’t into pasta really. So it’s a winner all around.

Brie, Bacon and Basil Pasta

Brie, Bacon and Basil Pasta


  • 10 oz pasta
  • 1/2 cup pasta water - reserved
  • 4 pieces think sliced bacon
  • 1/2 yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 1/2 lb brie, cut into cubes
  • 10 basil leaves, cut into a chiffonade
  • Kosher salt and freshly cracked black pepper to taste


  1. Bring a large pot of water to a boil and the cook the pasta according to the package directions. Reserve 1/2 cup of the pasta water before draining, then drain the pasta and set it aside.
  2. Place the bacon in a large cast iron skillet over medium heat and cook the bacon on both sides until brown and crispy. Remove the bacon from the skillet and set it to cool on a paper towel lined plate. Once the bacon is cool, break it into bite sized pieces.
  3. Add the thinly sliced onion into the cast iron skillet with the bacon grease and saute over medium high heat until the onions are caramelized, about 5 minutes. Add the garlic and toss for about 30 seconds until fragrant.
  4. Add the cubed brie into the cast iron skillet along with the reserved pasta water. Stir constantly until the cheese is melted and then add the cooked pasta to the mixture and toss to combine.
  5. Add the basil and season with salt and pepper as needed.
  6. Serve immediately.

Don't know what to make,
or how to make it?
I've got you covered! Check out all my recipes here
recipe index


  1. Oh man, I love it! I bet this would be awesome with any white-rinded soft cheese. It’s kind of like carbonara except with brie taking the place of the egg in the sauce, just making it that much more creamy and flavorful. Yum!

  2. Oh my this sounds GOOD! Bacon does tend to make everything better! πŸ˜‰ Smart thinking with the brie! Yum!

  3. What an inspired combination! We love Brie and this sounds perfect for making when I get home from work.

  4. Having just made homemade pasta for dinner last night, I can say with 100% certainty that there really is no better combo than pasta + meat + cheese. I can totally imagine melty brie being delicious!

  5. There is a classic Silver Palate recipe with Brie, Basil, Tomatoes and lots of garlic with linguine. I whip this recipe out for guests every now and then. So easy and how can you go wrong with melty brie on pasta?

  6. I love bacon in pasta recipes….wait a minute….I pretty much love bacon in any recipe! πŸ˜‰ When I tried brie several years ago, I didn’t really like it, but maybe I need to give it another try.

  7. Trader Joe’s has a goat’s milk brie that I bet would be amazing in this recipe! And any excuse to eat bacon…Okay, I really don’t even need an excuse. Sold!

  8. Looks amazing, just to clarify, you leave the white rind on the brie? It just melts down? It doesn’t taste weird?

    1. yup! it melts down and doesnt taste weird at all! But you can totally cut it off if you’d prefer πŸ™‚

  9. OK—I made it and don’t make fun of me…I had to use veggie bacon (vegetarian here). I know, I know: Heresy. But it was still outrageously good. What a great idea—I would never, ever have thought of making a brie sauce. It’s so easy. Seriously yum!

  10. This sounds so good! Can’t wait to try it. It sounds like a dish I had in Siena, Italy and never forgot!

  11. lekker lekker lekker!!!. have you tried gorgonzola with bacon and basil πŸ˜‰ ? or just gorgonazola LOL

  12. I’ve made it twice and made it exactly like you did the first time. For the second time I adjusted as follows: cooked 6 slices of bacon, doubled the garlic, and added a bit more basil.

    Thanks for the recipe and one of my dear friends for introducing your awesome blog to me! Keep the great food coming, my hubby appreciates great dinners as well and so do our friends.

  13. This was a winning dinner!! My dad and I made this together and I am thinking we had three helpings each. The brie was so nice and creamy, with the salty bacon… ooooh I am dreaming about it all over again. Along with the nummy bacon, we added shredded pieces of roasted duck my dad made the night before, amazing addition! Winner winner duck bacon dinner!!

  14. Made this the other night for my meat and potatoes husband and he really liked it. Said it could go in the make again pile. That’s the highest compliment you can get.

  15. This is a dumb question but must you remove the rind of the brie when melting the cheese to make the sauce? I did not and the sauce turned out disastrous, with small clumps of cheese and no mushy, creamy sauce.

    1. Hi Sally! I’m so sorry the recipe didn’t work for you. I actually did not take the rind off because it’s completely edible. Did you add enough liquid to smooth it out? Let me know and I’m happy to try and get to the bottom of it with you πŸ™‚

      1. Hi Gabby, thanks for the reply! I did use the required amount of pasta water but a little less than half a pound of brie. I added both the cheese and water simultaneously so I don’t really know where I went wrong!

  16. I turned this into a delicious breakfast pasta for my girls. Omitted the garlic and cut the onion back a little (nobody wants garlic breath all day at high school) and after the pasta was all nice and melty, I made nests in ramekins and plopped an egg on there and baked it til the yolk was runny. Swoon. Thanks for the inspiration!

  17. I got in from work tonight and scoured the fridge for something quick to cook. My eyes fell upon the bacon and brie and I thought they would work well together. So, I typed “with bacon and brie” in to Google and one of the results jumped out at me, only because of it sharing my daughter’s name, albeit with a spelling variety.

    Sometimes the best discoveries are made by chance and coincidence, this was one. I’m terrible at sticking to recipes and have to tinker, so I added a couple of birdseye chillies to the mix and stepped down the liquid. I had no fresh basil. I could pretend that the reduced liquid was deliberate, but I’m European and haven’t the faintest idea what a cup is and oz is where Dorothy went, so I just chucked some of the pasta liquid in to my guesstimated quanities and hoped for the best. Additionally, I was using gluten free pasta which is much more absorbent.

    The result was a fairly dry (not creamy) and sticky pasta dish with a real depth of flavours and a nice afterburn. I’m sure it bears no relation to the original recipe, I’d like to think it is inspired by it.

    Happenstance, coincidence, luck, the stars aligning, call it what you will. But I’ll be back. Nice one Gaby.

    1. I’ve just toured the site a little, nice, my Gabriela shares your book taste too.

      I’m now thinking of adapting this recipe with a nice soft goats cheese. If I hadn’t just over eaten, I’d donit right now. Oh, no goats cheese in the fridge anyway.

  18. Successfully made tonight for dinner. We loved it.
    Will this be tasty reheated tomorrow or even frozen?

Leave a Reply

Your email address will not be published. Required fields are marked *